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Cake server lifting slice of chocolate cheesecake from whole cake, white background.

Chocolate Irish Cream Cheesecake

Two layers of intense flavor, well-balanced, and super creamy! This Baileys Chocolate Cheesecake recipe is one to make for special occasions and to have frozen at all times. A sensational dessert for a dinner party!

  • Total Time: 13 hours 20 minutes
  • Yield: 10 servings

Ingredients

Units

For the cookie base:

  • 2 cups (200g) ground chocolate wafers
  • 1/2 cup (110g) unsalted butter, melted

For the cream cheese filling:

  • 16oz (450g) regular cream cheese, at room temperature
  • 12oz (340g) semisweet chocolate, melted
  • 1/2 cup (100g) sugar
  • 2 tablespoons (30g) brown sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract or paste
  • 2 tablespoons (30g) butter, melted
  • 1/2 cup (120g) double cream, at room temperature
  • 1/2 cup Baileys (Irish cream liqueur)

For the topping:

  • 3/4 cup (180g) sour cream, at room temperature
  • 2 tablespoons Baileys (Irish cream liqueur)

For the chocolate drizzle:

  • 1/2 oz (15g) semisweet chocolate, melted
  • 2-3 tablespoons whipping or heavy cream

Instructions

For the cookie base:

  1. Preheat oven at 350°F /180°C.
  2. Have ready a 9 or 10-inch (24cm) springform cake pan with removable bottom. 
  3. Grind cookies in the food processor until you have fine crumbs.
  4. Add the melted butter, and mix until the mixture looks like wet sand.
  5. Or add cookie crumbs to the bowl with the melted butter and mix with a spoon.
  6. Put this mixture into the prepared pan and press firmly onto the bottom and up the sides of the pan. It will only cover about an inch up the sides.
  7. Bake for 10 minutes. Let cool on a wire rack while making the filling.
  8. Don't turn the oven off.

For the filling:

  1. Preheat oven to 350º.
  2. In a large bowl beat cream cheese on low speed until very smooth. You can use an electric mixer or wire whisk. If the cheese is at room temperature, mixing them by hand should not be a problem.
  3. Gradually add both sugars and beat until well incorporated.
  4. Add eggs, mixing until incorporated and scraping down the sides of the bowl.
  5. Add melted chocolate and butter and mix. 
  6. Add vanilla, baileys, and cream, stirring to incorporate well.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 10 minutes at 350°F, turn the oven down to 280ºF and bake for another 40-45 minutes. (This can vary depending on your oven). At this point, the cheesecake should jiggle quite a lot. Don't be tempted to bake it longer. 
  9. Turn the oven off and, leaving the door closed, let the cheesecake inside for 1 hour. It will keep on baking and firm up with the residual heat.
  10. Take out of the oven and spread topping covering almost to the edges.
  11. Cool to room temperature, wrap in plastic, and refrigerate for 8 to 12 hours. I recommend 1 day of refrigeration for the creamiest consistency.
  12. Run a small knife around the edges to loosen up any bits that might be stuck, remove the cheesecake from the cake pan, transfer to the serving plate, and drizzle with chocolate ganache. 
  13. Keep leftovers refrigerated, covered in plastic wrap.

For the topping:

  1. In a bowl mix sour cream and baileys. 
  2. You can add a few drops of vanilla extract if you want to. I normally don't.

For the chocolate drizzle:

  1. Chop the chocolate and put it in a small bowl.
  2. Heat cream in the microwave or stovetop.
  3. Just when it's about to boil, remove and add to the chocolate. 
  4. Whisk until chocolate is completely melted and the mixture is smooth. If you want it thinner in consistency add more cream or milk.
  5. Drizzle over sour cream topping when the cheesecake is cold. 

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Chocolate cookie crust: do not use sandwich cookies(such as oreo cookies) because they create an overly greasy base that doesn't really go with the cheesecake mixture, flavor-wise. I sometimes add a few tablespoons ground cocoa nibs for an even deeper flavor. 

Chocolate: the higher % the less sweet the chocolate. I love this recipe with 60% to 70% dark or semi-sweet chocolate. My 3 favorites are Ghirardelli Premium Chocolate Bar 60%,  Green & Black's dark chocolate 70% and Ghirardelli 72% intense dark chocolate.

Variation: if you want to use another liquor (orange or coffee liqueur for example, or even Irish whiskey) use 3/4 cup cream and 1/4 cup booze of choice for the filling. 

Freezing: this is my favorite way of storing cheesecake. Wrap it well, first in plastic and then in aluminum foil. It keeps for a month. 

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling + refrigeration time: 12 hours
  • Cook Time: 60 minutes
  • Category: Cakes & Cheesecakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10
  • Calories: 713
  • Sugar: 48.3 g
  • Sodium: 297.7 mg
  • Fat: 47.7 g
  • Carbohydrates: 61.4 g
  • Protein: 10.2 g
  • Cholesterol: 148.7 mg

Keywords: chocolate baileys cheesecake